LAUSR

Abstract Different batches of stored potatoes identified as “special for frying” at the point of purchase were investigated for the formation of acrylamide under controlled handling and frying conditions. Samples were randomly obtained from February to April from six food retailers with the aim of evaluating how the characteristics of fresh potatoes available by consumers in retail impacted on end-user exposure to acrylamide. Frying processes were characterised by moisture loss, colour and oil absorption. A significant correlation between sugars and acrylamide formation was found. Depending on the point of purchase the exposure to acrylamide varied from 7.0 to 153 μg/person/day. Consequently, the commercial label “special for frying” is not adequate to guide consumers. Additional efforts in the food distribution chain are necessary to provide the consumers with potato tubers with the necessary characteristics to help mitigate the formation of acrylamide in the domestic environment.